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This easy homemade Beefaroni recipe is a kid-friendly, one-pan pasta dinner made with tender macaroni, hearty ground beef, tomatoes, beef stock, Worcestershire sauce, and parmesan cheese. It has all the cozy comfort of boxed or canned beefaroni, but with a richer homemade sauce, no jarred spaghetti sauce needed.
After making quick homemade pasta sauces for years, I’ve found that simple ingredients like tomato paste, beef stock, Worcestershire sauce, garlic, and onion give this dish a deeper, slow-simmered flavor without making dinner complicated. It’s nostalgic, filling, and easy enough for a weeknight.
Table of Contents
- Kellie’s Note Winner One Pan Dinner
- Why You’ll Love This Homemade Beefaroni Recipe
- Ingredients For Homemade Beefaroni
- How to Make Beefaroni
- Kellie’s Tips for the Best Beefaroni
- Beefaroni Variations and Substitutions
- How to Store, Reheat, and Freeze Beefaroni
- What to Serve With Beefaroni
- Beefaroni Recipe
- More of my favorite easy pasta dinners!
Kellie’s Note
Winner One Pan Dinner
Beefaroni is elevated Hamburger Helper and my favorite one-pot recipe. And when I say elevated, I mean severely elevated! The powdered mix that comes in a little cardboard box can’t compete with ingredients like tomatoes, fresh garlic, onions, and bold seasonings. It can be a struggle to get little ones to actually eat a protein-packed dinner, which is why I really depend on easy recipes like this one to help fill them up.
It’s so inexpensive and easy to whip up your own spaghetti sauce and it’s so much more flavorful than the canned stuff! You’ll see what I’m talking about when you enjoy this homemade Beefaroni. It’s a childhood favorite of mine and kids love requesting it for dinner almost as much as they love actually eating it.
Why You’ll Love This Homemade Beefaroni Recipe
This homemade beefaroni is everything you want in a cozy weeknight dinner: simple, hearty, family-friendly, and so much better than anything from a box.
- Better than boxed: It has the nostalgic comfort of Hamburger Helper or canned beefaroni, but with fresher flavor and better texture.
- No jarred sauce: Tomato paste, tomato sauce, diced tomatoes, beef stock, and Worcestershire sauce create a richer homemade flavor.
- Kid-friendly comfort food: Tender macaroni, ground beef, and tomato sauce make this a dinner the whole family can agree on.
- One-pan pasta method: The macaroni cooks right in the sauce, soaking up flavor while keeping cleanup easy.
- Easy to customize: Swap the meat, pasta shape, or cheese based on what you already have.
Ingredients For Homemade Beefaroni
Here’s what you’ll need to make this easy homemade beefaroni. See the recipe card below for exact measurements.
- Ground Beef – Lean ground beef works well because the sauce keeps the meat moist. You can also use ground turkey, ground chicken, Italian sausage, or plant-based ground meat.
- Onion – Yellow onion or sweet onion adds the best flavor, but white onion also works.
- Garlic – Fresh minced garlic gives the sauce the best savory flavor.
- Tomato Paste – Adds rich, concentrated tomato flavor and helps the sauce taste like it simmered longer than it did.
- Seasonings – Italian seasoning, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper add warmth and depth without making the dish spicy.
- Tomatoes – Tomato sauce and diced tomatoes give the beefaroni a thick, tangy sauce.
- Beef Stock – Beef Stock adds savory depth. Beef broth, chicken stock, or chicken broth can also be used.
- Worcestershire Sauce – Adds umami and a deeper meaty flavor. Coconut aminos or soy sauce can be used in a pinch.
- Pasta – Elbow macaroni is classic for beefaroni, but any short pasta shape works. Gluten-free elbows can also be used; just check them early so they do not overcook.
- Cheese – Parmesan adds salty, savory flavor without making the sauce too creamy. For a cheesier beefaroni, stir in mozzarella or sharp cheddar at the end.
For the full ingredient list and instructions, see the recipe card below.
How to Make Beefaroni
This easy beefaroni comes together in one pan with simple steps.
- Brown the beef. Cook the ground beef in a large, deep skillet over medium heat until no longer pink. Drain most of the fat, leaving about 2 tablespoons in the pan for flavor.
- Soften the onion and garlic. Add the onion and cook until softened, then stir in the garlic and cook just until fragrant.
- Build the sauce. Stir in the tomato paste and seasonings. Cook for 1 to 2 minutes, until the tomato paste darkens to a deeper brick-red color.
- Add the liquids. Return the beef to the skillet, then stir in the tomato sauce, diced tomatoes, beef stock, and Worcestershire sauce.
- Cook the pasta. Bring the sauce to a boil, stir in the macaroni, then cover and reduce the heat to low. Simmer until the pasta is tender, stirring occasionally so it does not stick.
- Finish and serve. Stir well, then serve with parmesan cheese and chopped parsley, if desired.
Kellie’s Tips for the Best Beefaroni
- Use a deep skillet. The pasta needs enough room to simmer in the sauce.
- Toast the tomato paste. Letting it darken slightly before adding the liquid gives the sauce a richer flavor.
- Stir while simmering. This keeps the macaroni from sticking to the bottom of the pan.
- Check the pasta early. Different pasta brands may cook at slightly different speeds.
- Loosen the sauce if needed. If the pasta absorbs too much liquid, stir in a splash of beef stock before serving.
- Taste before serving. Add more salt, pepper, parmesan, or Worcestershire sauce as needed.
Beefaroni Variations and Substitutions
- Change the meat. Ground turkey, ground chicken, Italian sausage, or plant-based ground meat can all work. If using leaner meat, add a little extra seasoning or a splash of stock for more flavor.
- Use a different pasta. Elbow macaroni is traditional, but small shells, rotini, cavatappi, or penne also work.
- Make it cheesier. Stir in mozzarella, sharp cheddar, or a blend of cheeses at the end for a creamier, cozier version.
- Make it more tomato-forward. For a flavor closer to classic canned beefaroni, add a little extra tomato sauce or tomato paste and reduce the beef stock slightly.
- Add vegetables. Stir in diced bell peppers, mushrooms, zucchini, or spinach for extra flavor and nutrition.
- Make it dairy-free. Skip the parmesan or use your favorite dairy-free parmesan-style cheese. If needed, use coconut aminos instead of Worcestershire sauce.
- Make it gluten-free. Use gluten-free elbow macaroni and check it early while it simmers, since gluten-free pasta can soften faster than traditional pasta.
How to Store, Reheat, and Freeze Beefaroni
- To store: Transfer leftover beefaroni to an airtight container and refrigerate for 3 to 4 days.
- To reheat in the microwave: Warm individual portions in 30-second intervals, stirring between each, until heated through.
- To reheat on the stovetop: Add the beefaroni to a skillet over low heat with a splash of beef stock or water to loosen the sauce. Stir until hot.
- To freeze: Let the beefaroni cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months.
- To thaw: Thaw overnight in the refrigerator before reheating.
The pasta will continue to absorb sauce as it sits, so add a splash of stock or water when reheating if needed.
What to Serve With Beefaroni
Beefaroni is hearty enough to serve on its own, but it also pairs well with simple sides that balance the rich tomato-beef sauce.
- Garlic bread or dinner rolls
- A simple house salad
- Loaded Iceberg Wedge Salad
- Roasted Green Beans
- Air fryer roasted potatoes
- Steamed broccoli
- Garlic knots
- Cucumber tomato salad
For an easy family dinner, serve beefaroni with garlic bread and a crisp salad.
Beefaroni Recipe
Equipment
- 1 deep skillet
- wooden spoon or silicone spatula
Ingredients
- 1 1/2 pounds lean ground beef
- 1 1/2 cups diced onion
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground smoked paprika
- 1 15 ounce can tomato sauce
- 1 15 ounce can diced tomatoes
- 2 1/2 cups beef stock
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/2 cups elbow macaroni, uncooked
- 1 cup parmesan cheese
- Chopped parsley, optional
Instructions
- In a large, deep sided skillet over medium high heat, brown the ground beef until no longer pink.
- Transfer the cooked beef to a bowl using a slotted spoon and drain off all but 2 tablespoons fat.
- Return the pan to the heat and add the onion. Cook for 5 minutes or until softened,
- Stir in the garlic and cook for an additional minute.
- Add the tomato paste, Italian seasoning, garlic powder, onion powder, and smoked paprika. Stir to coat the onions and cook for 1 to 2 minutes, until the tomato paste begins to darken in color.
- Return the beef to the pan and stir in the tomato sauce, tomatoes and beef stock.
- Bring the mixture to a boil and then add the macaroni.
- Cover and reduce the heat to low. Simmer for 15-20 minutes until the pasta is tender and the liquid has been absorbed. Stir occasionally to keep the pasta from sticking to the bottom of the pan.
- Remove the lid and stir.
- Serve with parsley and parmesan cheese, if desired.
Notes
- Beefaroni can be made up to 24 hours in advance. Store in an airtight container in the refrigerator until ready to reheat.
- Reheat leftovers on the stovetop or in the microwave until warmed through. Add a splash of beef stock or water if the sauce has thickened too much.
- To freeze, cool completely and store in a freezer-safe airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For best texture, stir occasionally while the pasta simmers and avoid overcooking the macaroni.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Yes, beefaroni can be frozen for up to 3 months. Let it cool completely, then store it in a freezer-safe airtight container. Thaw it overnight in the refrigerator before reheating.
Reheat beefaroni in the microwave in 30-second intervals, stirring between each. You can also warm it in a skillet over low heat with a splash of beef stock or water to loosen the sauce.
Yes. Ground turkey, ground chicken, Italian sausage, or plant-based ground meat can be used instead of ground beef. If using leaner meat, add extra seasoning or a splash of stock for more flavor.
Elbow macaroni is the classic choice, but other short pasta shapes like small shells, rotini, cavatappi, or penne also work well.
Yes. Use gluten-free elbow macaroni or another short gluten-free pasta. Check the pasta early while it simmers because gluten-free pasta can soften faster than regular pasta.
Yes. Skip the parmesan cheese or use a dairy-free parmesan-style cheese. You can also use coconut aminos instead of Worcestershire sauce if needed.
Beefaroni is usually made with macaroni, ground beef, and a tomato-based sauce. Hamburger Helper is typically creamier and often starts from a boxed seasoning mix. This homemade beefaroni has the comfort of both, but uses real tomatoes, beef stock, Worcestershire sauce, garlic, onion, and parmesan for more flavor.
Does the recipe call for cumin or smoked paprika?
In your ingredients list for Beefaroni you list cumin but in the instructions you list smoked paprika. Just wondering which one ? Thanks
It’s smoked paprika, not cumin.